Italian Lemon Cream Cake Recipe
This is a kid friendly Italian Lemon Cream Cake recipe.My daughter Catherine likes this Italian Lemon Cream Cake recipe. Though she is 16 years old, but she has mastered the cooking technique of this cake. Whenever there is a gathering of my family and my friends, she definitely cooks this dessert. Our children also enjoy this cake. You should try this Italian Lemon Cream Cake recipe.
Ingredients
1 1/2 lbs. Ricotta
1 c. sugar
4 egg yolks
1/4 c. sifted all purpose flour
1/4 c. heavy cream, whipped
Graham cracker crumbs
1/2 tsp. vanilla
4 eggs whites
1/2 tsp. grated lemon rind
Directions
Step1-Preheat oven to 400 degrees Fareinhite.
Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.
Step3-Beat in flour, lemon rind and vanilla.
Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.
Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.
Step3-Beat in flour, lemon rind and vanilla.
Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.
